Ingredients

  • 600g paneer cheese, cubed
  • 25ml vegetable oil
  • 25g butter
For the sauce
  • 2 onions, peeled and sliced
  • 25ml butter
  • 2 cloves garlic, peeled and crushed
  • 1 tbsp ginger paste
  • 400ml vegetable stock
  • 5 fresh tomatoes, chopped
  • 50ml water
  • 4 curry leaves
  • 1 bay leaf
  • 1 green and red chilli, sliced
  • 100ml double cream
  • 100g butter
  • Salt and pepper

To serve – fresh coriander

Method

  1. Preheat the oven to 200C
  2. Pan fry the paneer in the butter and oil until it is golden.
  3. Place a large pan on the hob, add the onions and butter, then cook for 10 minutes until it is golden.
  4. Add the garlic, ginger, stock and tomatoes, and then simmer for 5 minutes.
  5. Pop the paneer, chilli, curry leaves and bay leaf in, and cook for 10 more minutes.
  6. Then, finish by adding the cream and butter, and sprinkle over the coriander.

Ingredients

  • 600g paneer cheese, cubed
  • 25ml vegetable oil
  • 25g butter
For the sauce
  • 2 onions, peeled and sliced
  • 25ml butter
  • 2 cloves garlic, peeled and crushed
  • 1 tbsp ginger paste
  • 400ml vegetable stock
  • 5 fresh tomatoes, chopped
  • 50ml water
  • 4 curry leaves
  • 1 bay leaf
  • 1 green and red chilli, sliced
  • 100ml double cream
  • 100g butter
  • Salt and pepper

To serve – fresh coriander

Method

  1. Preheat the oven to 200C
  2. Pan fry the paneer in the butter and oil until it is golden.
  3. Place a large pan on the hob, add the onions and butter, then cook for 10 minutes until it is golden.
  4. Add the garlic, ginger, stock and tomatoes, and then simmer for 5 minutes.
  5. Pop the paneer, chilli, curry leaves and bay leaf in, and cook for 10 more minutes.
  6. Then, finish by adding the cream and butter, and sprinkle over the coriander.